This roasted turkey recipe is the perfect centerpiece to your holiday feast or seasonal menu. Our PSC Dry Brine Rub makes the turkey juicy on the inside and crispy on the outside, while the orange wedges and aromatic herbs create rich, fragrant flavor that will leave your customers coming back for second helpings.
Follow these step-by-step directions to make an irresistible roast turkey this holiday season. Serve it alongside your choice of roasted veggies and herbs, and favorite seasonal side dishes to make it into a complete meal.
About PSC Dry Brine Rub
PSC Dry Brine Rub – Enhance Flavor & Tenderness | Pacific Spice Company
This well balanced savory spice blend is designed to help you create a well-seasoned, rich, and succulent roast turkey. This blend has a multidimensional flavor and features sage as its standout herb. It is salty, sweet, herby, and savory, and is an essential dry rub for meat dishes like roasted turkey, prime rib, and roasted chicken.
Ingredients
Image: Ingredients for Pacific Spice Company’s Holiday Roasted Turkey recipe, featuring PSC Dry Brine Rub, herbs, citrus, and apple.
1 (12-18 lb) natural turkey, thawed – not saline injected or pre-salted
4 tbsp PSC Dry Brine Rub
½ onion, sliced
1 apple, sliced
1 orange, sliced
1 PSC Cinnamon Sticks Whole
4 fresh rosemary sprigs
6 fresh sage leaves
3 tbsp canola oil
Steps
Step 1. Dry Brine the Turkey: Remove the giblets and neck, rinse thoroughly, and pat the turkey dry. Place on a rimmed baking sheet and massage with PSC Dry Brine Rub, covering the breasts, legs, and cavity. Refrigerate uncovered for 24-72 hours.
Image: Applying PSC Dry Brine Rub to a thoroughly rinsed and dried turkey, covering the breasts, legs, and cavity.
Step 2. Prepare the Turkey: Preheat the oven to 500° F. Wipe off dry seasoning with a paper towel, and transfer the bird to a roasting pan. Place onion, apple, orange slices, PSC Cinnamon Stick Whole, and herbs into the cavity. Tuck the wings under the body, tie the legs together, and coat the skin with canola oil.
Image: Prepare the turkey with onion, apple, and orange slices, PSC Cinnamon Sticks Whole, and fresh herbs. Tie the legs, and coat the skin with canola oil.
Step 3. Roast the Turkey: Roast the turkey on the lowest rack at 500° F in the oven for 30 minutes, then reduce the temperature to 350° F for a total roasting time of 3-3.5 hrs. Use a thermometer to check the thickest part of the thigh without touching the bone. When the turkey reaches an internal temperature of 165° F, it is fully cooked.
Remove the turkey from the oven, cover it, and let it cool for about 20 minutes before carving.
Image: Roast the turkey until it reaches an internal temperature of 165° F. Cool before enjoying this PSC Holiday Roasted Turkey. Recipe by Pacific Spice Company.
Tips + Suggestions
Image: An overhead view of the PSC Holiday Roasted Turkey, golden brown and crispy, served on a platter with herbs, by Pacific Spice Company.
Why Should I Use PSC Dry Brining Rub? Unlike wet brining, dry brining is designed to create hassle-free crispy skin, and moist, flavorful meat. Our rub uses a perfect balance of salt, dry herbs, and spices to achieve effortless flavor.
How Much Dry Brining Rub Should I Use? Whether you are brining whole chickens or turkeys, we recommend using 1 teaspoon of PSC Dry Brining Rub for each pound of meat.
How Long Can I Dry Brine? We don’t recommend dry brining for over 72 hours. Note that if you leave the dry brine on for too long the turkey may change texture and taste overly salty.
Details:
Prep Time: 20 minutes (+ 24-72 hours for dry brining)
Cook Time: 3-3.5 hours
Total Time: 3.5-4 hours (+ brining time)
Servings: 8-10